El Tamarindo Chimichurri Sauce

El Tamarindo Chimichurri Sauce

1 1/2 cups loose-packed fresh parsley leaves (stems removed before measuring)

12 medium garlic cloves

1 1/2 cups extra-virgin olive oil

1 1/2 teaspoon salt, or to taste

1/4 teaspoon fresh-ground black pepper, or to taste

1/4 teaspoon red pepper flakes, or to taste

In a food processor or a blender, combine the parsley and garlic until both are finely chopped but not pureed. Add the olive oil, salt, pepper and cayenne. Slowly pulse to combine.

Pour into a Mason jar and let sit at room temperature at least 2 hours before serving so the oil flavors can come together. Once you use, if you have leftovers: refrigerate. Make sure and allow the sauce to return to room temperature before serving.